You can easily leave the cheese and black pepper out of this recipe and you’ll have a wonderful traditional scone
¼ cup plus 2 tablespoons Buttermilk
3 cups Flour
1 tablespoon +1 teaspoon Baking Powder
1/2 teaspoon Black Pepper
2 ½ tablespoons Sugar
1 rounded teaspoon Sea Salt
A sprinkle of Nutmeg
1 ¼ (10 tablespoons) sticks Cold Butter-cut in pieces
¾ cup Fresh Blueberries
1/2 cup Blue Cheese -crumbled
1 Egg –beaten for egg wash
In a small bowl beat together eggs and buttermilk, set aside.
In a large bowl sift together flour, baking powder, sugar, salt, pepper and nutmeg.
Add butter and work with a pastry cutter until mixture resembles crumbs.
Add Buttermilk and combine until mixture starts coming together.
Add blueberries and blue cheese and mix gently.
Turn out onto a floured surface and knead only a few times until incorporated.
Using a floured rolling pin, quickly roll out dough to 1” thick round shape.
Cut scones with floured round cutter. (I use the top of a glass.)
Place scones on a greased cookie sheet or a sheet lined with parchment paper.
Brush tops with egg wash.
Bake until golden brown.
About 20 minutes.
Serve warm with your favorite toppings like butter, clotted cream, or blueberry jam
Depending on what your chasing; the sweet or the savory taste.